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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 1/2 | medium (2-3/4" dia) (approx 3 per lb) | apples, with skin | 2 | tablespoons | canola oil | 1 1/4 | cup, chopped | Onion, chopped | 2 | cloves | garlic minced | 1 | tablespoon | curry powder | 1 | teaspoon | Spices, ground cumin | 2 | cups | pumpkin (canned) | 3 1/8 | cup (8 fl oz) | chicken broth low sodium | 1 | cup | fat free milk | 2 | tablespoons | Pumpkin Pie Spice | 1/4 | cup, unpacked | splenda brown sugar | 1 | cup, diced | celery, chopped |
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Steps
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Sequence
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Step
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| | 1 | Heat oil in 3 qt saucepan (or larger) and saute onions and celery until soft - @ 5 mins. Add curry, garlic and cumin and saute another minute. | | 2 | Stir in the 15 oz can of pumpkin puree and the pumpkin pie spice (OR combo of cinnamon, ginger, nutmeg, allspice to taste). Add chopped apples, broth, milk and brown sugar. Bring to boil, stirring often. Cover, reduce heat and simmer for 25 minutes, stirring occasionally. | | 3 | Use potato masher to reduce lumps. Serve as is, or, if desired, use hand blender or food processor to puree. A dollop of vanilla yogurt and/or fried scallions goes well on top. |
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